Len;Yes, I think that would be a reasonable expectation for a "normal" dough. Keep in mind though that at the lower yeast level, the dough may not be sufficiently conditioned/fermented after, say, 24-hours to provide optimum performance, but on the other hand, it should perform well several days out. As a rule we say that when you formulate or manage for a long refrigerated shelf life you give up on the short shelf life side of the equation and when you formulate or manage for the short time you will give up some of the long term storage days.Tom Lehmann/The Dough Doctor